Jennifer's Honey Salsa Chicken

Honey Salsa Chicken

1 Tbsp butter

1 onion diced

2 tsp chili powder ( I use less to make it less spicy for kids)

2 Tbsp yellow mustard

1/2 tsp seasoning salt

1/4 c salsa

1/2 c honey

1 Tbsp soy sauce

1 dash tabasco sauce

Put all of this in a pan and simmer on the stove. Place chicken breasts in 9x13 pan. Pour sauce over the chicken and bake at 425 until done. Serve over rice. (I always double the sauce so there is extra to pour over the rice). Very yummy!:

Kathy's Dinner Rolls

Dinner Rolls

2 cups lukewarm water

1 1/2 teaspoons salt

2 Tablespoons yeast

1 cup margarine

1 cup sugar

6 beaten eggs

8 or 9 cups flour

Mix yeast with 2 Tbs. sugar and 2 cups water.

Add melted margarine (make sure it is just warm not hot), sugar and eggs.

Mix well.

Sift flour and salt. Add to other ingredients.

Mix well and let rise 2 hours. Punch dough into four equal parts. Roll each in a large circle.

Brush with melted margarine. Cut like a pizza into 12 pieces. Roll each, starting with the wide end. (crescent roll style.) Place on a greased cookie sheet putting tails down on pan. Brush with melted butter.

Let rise for 3-4 hours.

Bake at 400 degrees for 10 - 12 minutes.

Makes 48 rolls.

Sonia Lynn's favorite pot roast

After loading the bottom of the crock pot with sliced celery and carrots, I put one good sized roast in the crock pot that I pre-seasoned with salt, pepper and onion flakes.

Then I add one can of Campbell’s Beefy Mushroom soup, one can of Campbell’s Golden Mushroom soup, and one
can of Cream of Mushroom soup and cook on low overnight. Those 3 soups make a greaflavor combination.

If there’s time, I take the liquid out and add it to a saucepan where I asome canned milk to make a gravy.

Then I serve it all with mashed potatoes, rolls and a green salad.

Christy's Pumpkin Chocolate Chip Cookies

Easy, Low-fat Pumpkin Chocolate Chip Cookies

2 boxes of Spice cake mixes

1 large can pumpkin

1 bag chocolate chips

Mix ingredients together and place on a greased cookie sheet. Bake at 350 for 17-18 minutes.

Jeanne's Homemade Buttermilk Syrup

Homemade Buttermilk Syrup

Ingredients:

1 stick butter

1/4 cup buttermilk (or soured milk)

1 cup sugar

1 Tbls light Karo syrup

1 tsp Vanilla

1/2 tsp baking soda

Melt butter slowly in sauce pan. Add buttermilk, syrup, and Karo syrup. Bring to a boil. Reduce heat to low and add whisk in baking soda and vanilla. It will get very frothy. Turn off stove. (If you like it more caramely you can let it boil for up to 5 minutes.) Serve over pancakes, waffles, french toast, ice cream... you get the idea.

I've made it without Karo Syrup and vanilla and it's still very addicting! I usually double the recipe and save the leftovers in the fridge to heat up for another day. My kids won't eat waffles without it.

Tara's Cinnamon Roasted Almonds

1 egg white

1 t. cold water (can replace egg white and water with 1 T. flaxseed and 3 T. water)

4 C. almonds

1/2 C. sugar

1/4 t. salt

1/2 t. cinnamon

Pre-heat overn to 250. Grease 15x10x1" cookie sheet.

Lightly beat egg white. Add water and beat until frothy but not stiff (or stir together flaxseed and water). Pour over almonds and stir until well-coated. Stir together sugar, salt, and cinnamon. Pour over nuts and toss to coat. Spread on pan and bake 1 hour, stirring occasionally. Let cool and container.

Top with tortilla chips, a little sour cream & a fresh squeezed lime. Enjoy!!

Andrea's Homemade Oreo Cookies!

Cookies:
4 eggs
1 1/4 c soft butter
8 Tbls. Flour

Mix all together.
Bake on cookie sheets and make drops of dough as close to same size as possible.
Bake 350 8-10 minutes. Let cool

Filling:
2 1/2 c powdered sugar
Small cool whip
8 oz cream cheese ( softened)
1 tsp vanilla

Mix all together with hand mixer. Spoon between 2 cookies.

Refrigerate.

Best after 24 hours!!